Veggie Mexican Casserole

 I could eat this simple and satisfying meal every day...and have for the last few. It's so flavorful, full of veggies and vegetarian (but you could always add meat or make it vegan by substituting the eggs for a vegan sub!). I'll just share the recipe I made and you can add or delete anything you want...deal? 

E.H. Fitness Veggie Mexican Casserole

What you need:

• 1 TBSP oil (I prefer olive or avocado)
• 1 green bell pepper, diced
• 1 jalapeño, diced (and de-seeded if you don't like the heat)
• 1/2 red onion, diced
• 1 TBSP minced garlic
• 1 1/2 tsp cumin
• 1 1/2 tsp chili powder
• 1 tsp cayenne (omit if you don't like spicy)
• 1 tsp salt
• 1, 12-oz bag of frozen steam bag cauliflower rice
• 1 can black beans (drained and rinsed)
• 2 cans diced tomatoes (drained)
• 5 eggs, beaten
• 1 cup vegan cheese (I love Daiya's Mexican blend for this)

What you do:

1. Pre-heat the oven to 375
2. Heat oil in a large/deep skillet
3. Sautee the peppers, jalapenos and onions for a few minutes until they start to become tender
4. Add garlic, cumin, chili powder, cayenne, salt and diced tomatoes to the mixture
5. Let all that simmer while you microwave the cauliflower rice for about 4 minutes
6. Take the mixture off the heat and add in the cauliflower rice and beans
7. Mix well and then add the 5 beaten eggs and mix again
8. Place mixture into a greased or lined 13x9 oven safe casserole dish
9. Top with your choice or "cheese" or omit
10. Bake for 40 minutes uncovered
11. Allow to cool slightly before cutting into it.

Enjoy!